Egg Roast is a very common dish in Kerala. I have 2 keralite friends in my office; they often get this dish for lunch. You need to put little extra oil to fry the onions well. It’s a very simple dish and gets done fast. Deepthi (one among the Keralite friend) uses Everest Chicken Masala powder in this roast. You can replace it with garam masala. I made this roast for yesterday’s dinner; Milo and my dad liked it so much. Milo requested to make it again and my dad asked for the recipe for him to try when he goes back to Goa. 🙂
3 hard boiled eggs,
1 big onion cut lengthwise,
1 big tomato cut lengthwise,
1 tsp ginger garlic paste,
1/4th tsp turmeric powder,
1 tsp coriander powder,
1 tsp red chili powder,
1.5 tsp chicken masala (I used Everest Chicken Masala),
½ tsp mustard seeds,
1 tbsp oil,
Salt to taste,
Chopped coriander leaves to garnish
Peel the hard boiled eggs, make deep slits on them and keep it aside.
Heat oil in a heavy bottomed pan and splutter mustard seeds.
Next, fry onion for 3 to 4 minutes and then add ginger garlic paste and continue frying till the raw smell of garlic goes off.
Now add turmeric powder, coriander powder, red chili powder and chicken masala powder. Fry for a minute.
Add tomatoes and salt, mix well. Let it cook till tomatoes are mushy.
Add the eggs and coriander leaves. Mix well to coat the eggs.
Let it cook in the onion tomato mixture for 2 minutes.
Serve hot with chapattis.